Typical low-carb diets, such as the Atkins Diet, advise eating the majority of daily net carbohydrates in the form of vegetables. Leafy greens such as spinach, Swiss chard, kale and lettuce are among the vegetables with the highest fiber content and the lowest carbohydrate count. Other low-carb vegetables include broccoli, asparagus, cauliflower, sprouts, celery, mushrooms and radishes.Know More
According to New Health Guide, vegetables can be separated into four different groups: leaves, stems and flowers, fruits and roots. Leaves contain the fewest carbohydrates, while stems and flowers such as broccoli contain slightly higher carbohydrate levels, although they are still considered low-carb. Fruits, which are defined as the part of the plant that contains its seeds, usually have moderate levels of complex carbohydrates. Examples of fruits include squash (1.5 to 2.6 grams per half cup serving) and tomatoes (4.3 grams per quarter cup serving). Root vegetables such as yams, beets, carrots and sweet potatoes typically contain the highest carbohydrate level. Avoid other starchy vegetables, including corn, water chestnuts and peas, while following a low-carb diet.
Herbs such as basil, rosemary, sage, oregano, tarragon, parsley, cilantro, dill and garlic are also considered low-carb. Garlic contains 0.9 carbohydrates per clove and ginger contains 0.8 carbohydrates per tablespoon.Learn more about Fruits & Veggies
Edamame is a terrific food to eat on a low-carb diet. This soybean snack is high in protein, and the best way to prepare it is to pop some shelled, frozen edamame into a bowl and microwave them for a couple of minutes, adding salt or pepper if desired.Full Answer >
In actuality, humans consume the flowers of several plants as vegetables, including broccoli. The head of broccoli is actually the plant's buds. Left intact with the roots, these buds open to reveal small yellow flowers. In addition to the familiar green variety, it is available as a purple plant. Broccoli is a member of the Brassicaceae family, and closely related to cabbage, kale and bok choy, according to About.com.Full Answer >
Frozen vegetables are healthy to eat. Vegetables with fat-soluble nutrients are frequently healthier frozen than fresh, because they are briefly boiled and then frozen immediately after picking. Doing so means that the frozen vegetables do not lose their nutrients to enzymatic processes, as they are shipped to the purchase location.Full Answer >
The vegetables with the most vitamin K include green leafy/salad vegetables, such as spinach and lettuce, brassica vegetables, such as broccoli and cabbage, asparagus, okra, leeks and fennel. While some vegetables contain little vitamin K, a majority of vegetables have a moderate to high amount of this nutrient.Full Answer >